Strawberry Shortcake, Easy Summer Dessert Recipe

Simply Spectacular Strawberry Shortcake, Coconut Whipped Cream

Strawberry Shortcake

I realized last week to my chagrin that Savvy Veg had no strawberry short cake recipe, even though it's a food we practically worship.

Here it is at last! Strawberry shortcake, the best of easy summer dessert recipes, simple but spectacular with fresh ripe strawberries.

As you can see strawberry shortcake isn't a low fat, low carb, low anything recipe. It's pure indulgence. If that's not for you, fresh ripe strawberries are perfect straight off the stem. Dipping in melted dark chocolate is optional.

8 Servings

Total Prep and Cook Time: 60 minutes

Nutrition Data Per Serving, Vegan Version: 486 calories, calories from fat 220, 61 g carbohydrate, 25 g fat, 15 g saturated fat, 22 g sugars, 162 mg sodium, 8g dietary fiber, 8 g protein, very low in Cholesterol, good source of Vit C and Manganese. Estimated glycemic load: 31.

Nutrition Data Per Serving, Ovo-Lacto Vegetarian: 670 calories, 47 g fat, calories from fat 406, 59 g carbohydrate, 32 g saturated fat, 22 g sugars, 113 mg cholesterol, 213 mg sodium, 6 g dietary fiber, 10 g protein, good source of Manganese and Vit C, very high in saturated fat. Estimated glycemic load: 31.


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cup whole wheat pastry or whole spelt flour
  • 1/4 cup unbleached cane sugar
  • 1 Tbsp baking powder
  • Vegan Version:
  • 1/2 cup cold veggie spread
  • 2 Tbsp lemon juice
  • 3/4 cup unsweetened almond milk
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  • 1 Tbsp egg replacer or ground flax seed
  • Ovo-Lacto Vegetarian:
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter
  • 2/3 cup buttermilk
  • 2 eggs, beaten
  • For The Shortcake:
  • 2 cups coconut whipped cream or dairy whipped cream
  • 2 quart baskets of fresh ripe strawberries


  • Preheat oven to 375 degrees
  • Combine dry ingredients
  • Vegan: Combine almond milk and lemon juice. Stir in ground flax seed and set aside
  • Ovo-Lacto Veg: Combine buttermilk and eggs, beat well
  • Cut butter or veggie spread into the flour with a pastry blender until the mixture is crumbly
  • Stir in liquid, then mix with hands to form a soft dough
  • Knead dough lightly for 5 minutes on a floured surface until it forms a ball
  • Pat into an 8 inch round
  • Arrange on an oiled baking pan or sheet and bake for 25 - 30 minutes, middle of the oven, until lightly browned
  • Turn the shortcake out of the pan onto a cooling rack
  • Make coconut whipped cream
  • Dairy Whippped Cream: Use an electric mixer, 1 pint whipping cream, 1/4 cup icing sugar and 1 tsp vanilla extract. Chill a large metal or glass bowl and the beaters in the freezer. Add whipping cream and beat on high until it starts to thicken. Add vanilla and icing sugar, and continue beating on medium speed until thick and creamy. Don't overbeat or it will turn into butter.
  • Cut off stems and slice the strawberries
  • Cut the shortbread into 8 wedges, and split each piece horizontally
  • Layer shortbread, whipped cream, strawberries, shortbread, whipped cream, strawberries. Serve immediately
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Recipe Tips:

The shortcake recipe is a stripped down version of Orange Raisin Scones, minus the orange and raisins, and baked in one piece. It's far less sweet and rich, plus quicker & easier than cake.

Use an 8 or 9 inch cake pan, round or square. Baking the shortcake dough on a cookie sheet works too.

Omit the salt for the vegan version of shortbread, as veggie spread is usually salted. Omit salt for the ovo-lacto version if you use salted butter.

Coconut whipped cream is a wonderful and easy vegan alternative to dairy whipped cream. If you'd rather have the 'real thing', it's simple to make. See recipe directions for Dairy Whipped Cream.

Sweet juicy fresh ripe strawberries don't need sugar. Just wash them, cut off the stems and slice them. If your berries aren't prime, or you want them bathed in juice, a mere sprinkling of sugar will do. You can use frozen strawberries for this recipe, but it's painful to contemplate.

Even though this is a rich dessert no matter how you cut it, I feel it's my duty to point out that the divinely delicious vegan version is much lower in calories, fat, and cholesterol.

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